Bourguignon is a traditional French stew made using red wine.
For our version, we roast our mushrooms until tender and juicy, then stir them into our miso red wine sauce and serve with creamy butter bean mash and crusty bread.
Divine!
Notes:
We use regular white mushrooms, which are also known as closed cup mushrooms. Similar mushrooms will also work well, such as chestnut mushrooms.
We recommend serving this dish with crusty bread, such as baguette. You can also serve with extra veggies, such as broccoli or peas.
More notes:
Miso paste is available in several varieties. We use red miso paste, which is stronger and saltier compared to white miso. But really any type of miso will be fine. You can also substitute miso for soy sauce if you prefer.
Don’t hold back on the thyme. We recommend using three thick sprigs, which means each sprig should have a few branches with lots of leaves! The flavour of the thyme will infuse into the sauce before you remove it at the end of cooking.
Maple syrup is optional and its use in this recipe really depends on the type of red wine you use. We find some red wine can add too much bitterness to the sauce, which is where a small dash of maple syrup can help balance everything.
Brush any dirt off the mushrooms and trim any large stalks, then add them to a large roasting tray. Drizzle with olive oil and season with pinches of salt and pepper, then mix. Roast in the oven for 25 minutes or until tender, then set aside.
Meanwhile, drizzle some olive oil into a casserole pot or high-sided pan on a medium heat. Add the shallots and carrot, then cook for 7-8 minutes or until brown around the edges.
Next add the garlic and cook for 2 minutes.
Pour in the wine and cook for 3-4 minutes or until it has reduced by about half, then add the stock, tomato purée, miso, thyme and bay leaves. Stir well and gently boil for 15-25 minutes or until the sauce has thickened and reduced to a quarter of its volume, and the veggies are tender.
Meanwhile, add the beans to a large fast powered blender, followed by the lemon juice, nutritional yeast and pinches of salt and pepper. Add 4-5 tablespoons of water, then blend into a silky smooth mash, adding more water as you go until it reaches the right consistency.
Scoop out the butter bean mash into a saucepan and heat through on a low-medium heat.
When the sauce is ready, remove the bay leaves and thyme, then drop in the roasted mushrooms along with any juices from the tray, and give it a good stir. Stir in the maple syrup for a touch of sweetness, if necessary, then season to taste with salt and lots of pepper.
To serve, add the butter bean mash to bowls, then top with the mushroom bourguignon and chopped parsley. Serve with slices of crusty baguette. Enjoy!
